Slow-Cooked Beef Stew with Vegetables

This hearty and comforting beef stew is packed with tender chunks of beef and a medley of root vegetables, all simmered in a rich, savory broth. It's the perfect meal for a chilly evening and makes fantastic leftovers.

Servings: 6 Prep time: 30 minutes Cook time: 4-8 hours Total time: 4.5 to 8.5 hours Difficulty: Easy

Ingredients

For the Stew:

1. Beef Chuck Roast: 900 g - 1 kg (2 lbs), trimmed of excess fat and cut into 2.5-5 cm (1-2 inch) cubes

2. All-Purpose Flour: 30 g (1/4 cup)

3. Salt: 5 ml (1 tsp), plus more to taste

4. Black Pepper: 2.5 ml (1/2 tsp), plus more to taste

5. Olive Oil: 15 ml (1 tbsp)

6. Yellow Onion: 1 medium (~150 g), chopped

7. Garlic: 3 cloves (~15 g), minced

8. Carrots: 3 medium (~300 g), peeled and cut into 2.5 cm (1 inch) pieces

9. Celery: 2 stalks (~100 g), cut into 2.5 cm (1 inch) pieces

10. Potatoes: 4 medium (~600 g), peeled and cut into 2.5-5 cm (1-2 inch) cubes (e.g., Yukon Gold or red potatoes)

11. Beef Broth: 700 ml (3 cups), low sodium

12. Dry Red Wine (optional): 120 ml (1/2 cup) (e.g., Cabernet Sauvignon, Merlot)

13. Tomato Paste: 30 g (2 tbsp)

14. Worcestershire Sauce: 15 ml (1 tbsp)

15. Bay Leaves: 2 dried

16. Dried Thyme: 2.5 ml (1/2 tsp)

17. Fresh Parsley (optional): For garnish

Equipment

• 6-quart (5.7 L) slow cooker

• Large skillet or Dutch oven

• Cutting board

• Sharp knife

• Measuring cups and spoons

Instructions

1. Prepare the Beef (10 minutes): Pat the beef cubes dry with paper towels. In a medium bowl, toss the beef with flour, 5 ml (1 tsp) salt, and 2.5 ml (1/2 tsp) black pepper until evenly coated.

2. Sear the Beef (10 minutes): Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef until browned on all sides, about 2-3 minutes per side. Transfer the seared beef to your slow cooker.

3. Sauté Aromatics (5 minutes): Add the chopped onion to the same skillet (add a splash more oil if needed) and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

4. Build the Sauce (5 minutes): Stir in the tomato paste and cook for 1 minute. If using, pour in the red wine and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced. Stir in the beef broth and Worcestershire sauce.

5. Combine in Slow Cooker (5 minutes): Pour the sauce mixture over the beef in the slow cooker. Add the carrots, celery, potatoes, bay leaves, and dried thyme. Stir gently to combine.

6. Slow Cook (4-8 hours): Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, or until the beef is fork-tender and the vegetables are soft.

7. Serve (0 minutes): Remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve hot.

Tips & Variations

• Don't Skip Searing: Searing the beef before slow cooking adds a crucial layer of flavor and color, creating a richer stew.

• Adjust Thickness: If your stew is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the hot stew during the last 30 minutes of cooking.

• Fresh Herbs: For an extra burst of flavor, stir in 1-2 tablespoons of chopped fresh rosemary or thyme during the last 30 minutes of cooking.

• Gluten-Free Variation: For a gluten-free version, omit the all-purpose flour for dredging. Instead, after searing the beef, you can thicken the stew with a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) stirred in during the last 30 minutes of cooking.

• Vegetable Swap: Feel free to swap or add other root vegetables like parsnips, turnips, or sweet potatoes. Mushrooms (added in the last hour) are also a delicious addition.

• Spicy Kick: Add a pinch of red pepper flakes with the garlic for a subtle warmth, or a diced jalapeño for more heat.

Estimated Nutrition Per Serving

• Calories: 450 kcal

• Protein: 40 g

• Carbohydrates: 35 g

• Fat: 18 g

Shopping List

• Beef chuck roast

• All-purpose flour

• Olive oil

• Yellow onion

• Garlic

• Carrots

• Celery

• Potatoes

• Beef broth

• Dry red wine (optional)

• Tomato paste

• Worcestershire sauce

• Bay leaves

• Dried thyme

• Salt

• Black pepper

• Fresh parsley (optional)

Allergen tags: contains: gluten (if using flour), sulfites (if using red wine)

Quick summary: Tender beef and root vegetables simmered in a rich, savory broth in a slow cooker.